italianfood – Page 2 – 溫馨小廚

菇類 (Mushroom), 蔬菜 (Vegetable), 帶子 (Scallops), 意大利菜 (Italian Cuisine), 意大利飯 (Risotto), 海鮮 (Seafood)

黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

Posted on September 19, 2016January 27, 2020 by 傑西

關於意大利米，作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款： Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli，它們的吸水程度也不同，例如： Vialone Nano係所有米種中吸水力最強的，他們煮的時候就要快及比較水性，好樣我們中國人的湯飯似的，不是我們常見比較黏性的那樣，所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款，大致是 Arborio, Carnaroli and Vialone Nano，一般比較容易控制的是Arborio, 其餘兩款也吸水性強，很易煮得過火，所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli. Different rice have its own absorbs condiments, i.e. Vialone Nano is the most absorbs condiments among others, so it easy to overcooked and required fast cooking than others. Actually, you can only find 3 common types of risotto : Arborio, Carnaroli and Vialone Nano in Hong Kong supermarket, but most of people cooking risotto with Arborio, because it’s more easy to control while cooking, the rest of two are easy to overcooked though.

煮意大利飯時，其實有一個既定的程序，亦在煮的過程中也要小心留意，必須一邊攪一邊加湯，不可一次性加入，否則會黏底及吸水不好；此外，記得意大利米一定不能洗米的。

While cooking risotto, they have a standard procedure, you have to look into it, you must have to stir it always and add stock little by little, otherwise it will stick the pan and not cook throughly, also, you don’t have to waste risotto before cooking.

好了，讀者應該也大概明白小小意大利米的知識，就開始我們今天的菜式吧。

OK, let’s go start cooking dish now.

材料 (Ingredients) ：

原粒黑松露 (Fresh/preserved whole black truffles) – 1個 (1 pc)

黑松露醬 (black truffles sauce) – 1湯匙 (1 tablespoons)

乾牛肝菌 (fried ceps) – 20g

帶子 (scallops) – 4隻 (4 pcs)

意大利米 (Arborio rice) – 150g

洋蔥 (onion) – 1個 (1 pc)

白酒 (white wine) – 150ml

菜湯 (vegetable stock) – 1公升 (1 litre)

牛油 (butter) – 150g

羊奶芝士 (pecorino cheese) – 少量 (few)

做法 (Method) :

1. 把乾牛肝菌浸於水中20分鐘、洋蔥切小粒、清洗帶子及吸走水份
soak the dried ceps into water for 20 minutes, cut the onion into small cubes, wash and pat dry scallops

2. 準備一個平底鍋，放入牛油，當牛油溶化，加入帶子煎至兩邊金黃，盛起備用
Prepare a saucepan, add butter, add scallops and cook until two sides are golden brown, take out and set aside

3. 在同一個鍋，加入橄欖油，加入洋蔥炒至軟身
In the same pan, add some olive oil, add onion and cook until soft

4. 加入牛肝菌，伴勻後再加入意大利米，再伴勻
Add fried ceps, stir well and add rice, and stir well again

5. 倒入白酒，並讓它揮發一會
Add white wine and let it evaporate for a while

6. 再加入浸牛肝菌的水，一邊煮一邊攪
Add the dried ceps water, stir it while cooking

7. 當水份不足時，就加入菜湯，大約加3-4次
When not enough water, add vegetable stock little by little, stir it gently, and add around 3-4 times

8. 見意大利飯開始差不多脹大一倍以上，試試是否適合自己的口感，可以的話就可以熄火

When you see the risotto rise for double size, taste it whether its OK or not, if OK, then turn off the heat

9. 加入黑松露醬、牛油及羊奶芝士碎，伴勻，蓋上，待2-3分鐘
Add black truffles sauce, butter and pecorino cheese, stir well and lid on for 2-3 minutes

10. 分好碟後，放上帶子，把原粒黑松露一片片的刨在上面就完成。
Put it on the plate, put the scallops on top and slice the black truffles on the top and finished.

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其他文章 (Others Topics)

香港唯一真正意大利超市 (The only one real Italian Marketplace in Hong Kong)

Posted on September 9, 2016 by 傑西

有讀開作者的文章的讀者也知道，作者熱愛煮意利菜，但一路上作者只可以用本地可以買到有限的意大利食材，卻沒有意大利真正新鮮食材，所以應該在味道上有些差別吧。
As you know when you followed my blog, I really enthusiastic about Italian cuisine, unfortunately, it’s really hard to find Italian fresh vegetables and goods in Hong Kong, so I think it might be slightly different taste compared to original dish.

最近作者竟然無意找到應該在香港是唯一的意大利超市，老闆也是意大利人，他自己挑選當地最當做的新鮮食材並直接從意大利入口，所以店內所賣的新鮮蔬果會因應季節而變動。
Recently, I found an Italian supermarket in Hong Kong operated by an Italian, he is carefully selected fresh vegetables and goods according to seasons and imported directly from Italy.

作者最近親自到訪這超市，真的很開心，店內有很多新鮮食材，老闆也很好人，由於太重關係，作者只可買少量新鮮食材回來試試看。
So, I visited at once few days ago, I really so surprised and happy when entered the shop, all goods and grocery are so fresh and the boss also very kind and nice. However, it’s too heavy for me to bring it back to home, so I just found a little bit fresh stuff and try.

作者沒有任何利益的，對於這個死窮鬼作者來說，這店食材的價錢真的很合理，所以真心要介紹給各位讀者，如果閣下像作者一樣地對意大利菜著迷，不妨到這店看看。不過，這店的地址有點不就腳，最近方法就是從灣仔步行，大約15-20分鐘就可以到達。
I’m swear that I have NOTHING benefit from this shop, but as a poor man, honestly, the price really reasonable, therefore I think I really have to write this post and introduce this shop for you guys. However, the location of this shop really not too convenient to go, but you can go there around 15-20 minutes by walk from Wanchai MTR.

今天，作者用了全意大利材料來做卡邦尼意粉，意大利蛋做出來的意粉真的很不同，色澤很美，像餐廳一樣，黃黃橙橙的，口感也不一樣吧。
Also, today, I tried to cook Spaghetti Carbonara using all real Italian ingredients, it is impressed me when I’m making pasta dough, the free-range eggs have very beautiful yellowish colour, it is really like the one you can enjoy in restaurant, the taste and texture really soooo good too.

意大利店的資訊 (Shop information)：

店名 (Shop Name) ： Mercato by Giando

地址 (Address) ：灣仔分域碼頭地下 (G/F, Fenwich Pier, The Fleet Arcade, Wanchai, Hong Kong)

營業時間 (Opening Hours) ： 11am-9pm

麵食 (pasta), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

最正宗、最傳統的「真。意大利肉醬闊條麵」(The Classic Tagliatelle al Ragu Bolognese)

Posted on August 28, 2016January 27, 2020 by 傑西

可能讀者見到標題會覺得太誇張了，什麼是真肉醬意粉？我們平時吃的不是肉醬意粉嗎？真肉醬意粉又有什麼不同及特別？作者就在這篇介紹及分享吧。

Maybe you feel strange when see the title in Chinese, why I’m talking about this? and wondering what’s different between the one we knew and the one I’m sharing, let’s see below explanation :

在意大利，肉醬意粉是週末家人聚會必吃的菜式，而這菜式亦已註冊成為一個有標準份量、材料及煮法，一般的肉醬菜式只可稱為Ragu，亦有很多食材選擇及煮法，只有用上在意大利Bologna這個地方的煮法才可稱為Ragu Bolognese。

First, Ragu dishes is the most important dish for family gathering every weekend in Italy, however, this dish had been registered as a standard method of ingredients and cooking method, there are many ragu cooking methods which using other ingredients, this only can called “Ragu”; The only cooking method that created by the place called Bologna can only be called “Ragu Bolognese”

另外，之前也有文章說過關於不同意大利粉的分別，然而，意大利人對意粉的用法其實很講究，而這款菜式在意大利一定要用上闊條麵，用來把肉醬掛在意粉上一起食用。

On the other hand, there are vary pastas in Italy, they are using specific pasta for special sauces, so, this Ragu Bolognese must have to use Tagliatelle pasta for the dish.

可是，這菜式在世界各地流傳下，已變奏出不同版本，已經不再是本身的味道；老實說，作者由小到大在香港吃的肉醬意粉也是濃濃的番茄汁味及醬汁很多的版本，而英文卻永遠寫 Spaghetti Bolognese; 然而，現在學習中的真正意大利菜色才知道我們香港的版本一直是錯誤的版本，所以今次作者分享真正的肉醬闊條麵材料及做法，希望讀者知道真正的味道。

This ragu dishes is very famous all over the world, unfortunately, this is not like the original one in other countries we are tasting nowadays. In Hong Kong, I’m having this dish which taste so many ketchup and so full of red sauce on it, and so called “Spaghetti Bolognese” in many restaurant menus. However, I only knew that I’m eating a wrong version since child when I’m now studying Italian cuisine, therefore, I would like to share the original method of the REAL Tagliatelle al Ragu Bolognese in this post.

材料 (Ingredients) ：

牛油 (Butter) – 55g

意大利咸肉 (Pancetta) – 55g

免治牛肉 (Minced beef) – 100g

免治豬肉 (Minced pork) – 100g

洋蔥 (Onion) – 1pc

紅蘿蔔 (Carrots) – 1pc

西芹 (Celery) – 1pc

牛肉湯 (Beef stock) – little

番茄膏 (Tomato paste) – 3 tablespoons

紅酒 (Red wine) – 1 glass

巴馬臣芝士 (Parmesan Cheese) – few

鹽 (Salt) – little

黑胡椒 (Black pepper) – little

做法 (Method) ：

1. 把所有蔬菜切成小粒、意大利咸肉也切成小粒
Cut all the vegetables into a small cubes, pancetta also cut into small cubes

2. 準備一個大鍋，下牛油，待牛油溶化一會，加入意大利咸肉略炒至出油及微香
Prepare a big pan, add butter, then put the pancetta in and stir until little oil comes out and little brown

3. 加入洋蔥炒至軟身，然後加入其他蔬菜炒勻
Add onion, and stir until soft, then add other vegetables, stir well

4. 加入所有免治肉炒至變為啡色
Add all meats and stir until meats turn brown colour

5. 倒入紅酒並待一會至酒精揮發
Pour in the red wine and let the alcohol evaporate a while

6. 把番茄膏加入少許牛肉湯，溶化後加入鍋內，伴勻
Use the beef stock to dilute tomato paste, then put them into the pot and stir well

7. 再加入牛肉湯蓋過肉醬後，轉小火，慢煮1.5小時，中途要留意水量，如果太乾就加少許牛肉湯並輕輕攪拌以免舔底
Pour the beef stock to cover the meat, turn the gas to very very small and slow cook for 1.5 hours, monitor it for sometimes, if too dry, just add some beef stock on it, better stir a little some times too.

8. 加鹽及黑胡椒並試味，最後灑上芝士就可以了。
Add salt and black pepper, taste it, finally put the cheese on the top, finished.

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甜品 (Desserts)

意大利芝士凍餅 (Homemade Tiramisu)

Posted on August 21, 2016January 27, 2020 by 傑西

作者一向對甜食沒有太大的興趣，所以很少做甜品，但這個甜品卻是作者的最愛，每次吃後也很滿足及開心。然而，這個甜品亦很容易做，又免焗，做好後放在雪櫃12小時後就可以吃，分量可多少，多則可以用一個長形或正方形盤盛裝，少則可以用酒杯也很精緻吧。

Acutally, desserts is not my cup of tea indeed, so i’m rare to make dessert at home, however, tiramisu is the only one favourite dessert that I fall in love with it. Generally tiramisu is one of the easy cake that make at home, it’s no need to bake, just mix all the ingredients and fridge it for 12 hour, that’s so easy right? and you can either make in a large container or as little as just a wine glass also perfect for this dessert.

材料 (Ingredients)：

意大利甜品專用軟芝士 (Mascapone Cheese) – 500g (for large container) or 250g (for 2 cups of wine glass)

雞蛋 (egg) – 2 pcs (large container) or 1 pcs (for 2 cups of wine glass)

意大利手指甜餅 (lady fingers biscuits) – 15 pcs (for large container) or 6-8 pcs (for 2 cups of glass and break into half)

雲呢拿香精 (vanilla extract) – few drops

雲呢拿糖 (vanilla sugar) – 4-6 teaspoons or 2-3 teaspoons

咖啡酒 (Kahula liqueur) – few drops

黑咖啡 (Expresso) – 3 x 110ml (for large container) or 1 x 110ml (for 2 cups of wine glass)

鹽 (salt) – very few

牛奶 (milk) – few drops

朱古力粉 (cocoa powder)

做法 (Method) ：

1. 準備兩個大碗，將雞蛋分為蛋白及蛋黃
Prepare 2 big bowl, separate egg white and egg yolks

2. 把雲呢拿糖及雲呢拿香精加入蛋黃中並攪勻
Add in the vanilla sugar and vanilla extract into the egg yolks and well mix it

3. 再加入意大利軟芝士再次攪勻，如果攪不開芝士，可以加少量牛奶，攪至成漿狀就可以了
Add the mascarpone cheese and mix it well again, if the cheese is too hard, then add some milk to dilute it until it look likes cream form

4. 如果讀者唔想浪費蛋白，就可以做多一個步驟，把蛋白加少許鹽，打至蛋白企身，翻轉碗也不會掉下來就可以了
If you don’t want to waste the egg whites, you can do this steps, otherwise you can skip it : add very little salt in the egg whites and beat it until very firm like mousses

5. 把打好的蛋白加入芝士漿，伴勻
Add the firmed egg white into the cheese cream and fold it well

6. 準備一個盤，把黑咖啡倒入，加入糖及咖啡酒，攪勻
Prepare another small container, pour in expresso ,add sugar and Kahula liqueur and mix well

7. 把手指甜餅一個一個的輕輕沾滿咖啡，不要太多，不然甜點變得淋身就不好吃了
Dip the biscuits into coffee mixture, not too wet, just a little dipping

8. 然後把沾好的手指甜餅排放好入存放的盤或酒杯內
Put the dipped biscuits into your container or wine glass one by one in the bottom layer

9. 再倒入芝士漿，把漿平均地鋪好一層
Pour the cheese mixture on the top of the biscuits and spread it well over the container

10. 重複以上兩個步驟，一般三層就可以了
Repeat the above 2 steps again, generally will make 3 layers

11. 最後平均地打朱古力粉灑在芝士漿面
After complete all layers, dust the cocoa powder on the top

12. 放在雪櫃12小時就可以享用了。
Let it sit in the refrigerator for 12 hours and enjoy.

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蜆 (clams), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

白酒煮蜆意粉 (Spaghetti alle Vongole)

Posted on June 23, 2016January 27, 2020 by 傑西

夏天來臨，又是吃蜆的時候了，這款意粉看似味道很清，但用白酒煮開了的蜆，加了少量辣椒，清甜帶少辣，適合夏天沒胃口的菜式，煮法又簡單又快，不用長時間在悶熱在廚房內，大家試試煮吧。

It’s summer time now, clams is one of the popular seafood during the time, this tasty spaghetti dish is easy and fast cooking dish, just use few simple ingredients to bring out the sweetness of the clams, let try it.